Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of molasses
- two teaspoons of soda
- one cup of butter
- two tablespoons of water
- two tablespoons ginger
- one teaspoon of tea to each person
- one cup of water
- two eggs well together
- half full
- ginger
- cinnamon
- cloves
- allspice
Directions
Mrs. John Edwards, Rockford. One cup of molasses ; let it come to a boil, then add
366 THE HOME COOK BOOK.
two teaspoons of soda, when cool; mix one cup of butter, three-fourths of sugar, and two eggs well together; then add your molasses and two tablespoons of water, two tablespoons ginger, some cinnamon, and some cloves, and allspice; add flour and roll very thin; bake in a quick oven.
The bubbling and loud hissing urn Throws up a steaming column ; and the cups That cheer, but not inebriate, wait on each ; So let us welcome peaceful evening in.
— COWPER.
When the water in the tea-kettle begins to boil, have ready a tin tea-steeper; pour into the tea-steeper just a very little of the boiling water, and then put in tea, allow- ing one teaspoon of tea to each person. Pour over this boiling water until the steeper is little more than half full ; cover tightly and let it stand where it will keep hot, but not boil. Let the tea infuse for ten or fifteen minutes and then pour into the tea urn, adding more boiling water, in the proportion of one cup of water for every teaspoon of dry tea which has been infused. Have boiling water in a water pot, and weaken each cup of tea as desired. Do not use water for tea that has boiled long. Spring water is best for tea, and filtered water next best.